Serves 8
This pretty ring cake is aromatic and full of class. It makes an impressive centrepiece and has the added bonus of being extremely simple to make –the perfect treat for Mother’s Day or to enjoy at Easter.
Preparation time 30-35 minutes | Cooking time 50-55 minutes
Ingredients
- 250g soft butter
- 200g caster sugar
- 5 eggs
- 2 tsp rose water
- 100g white chocolate, melted and cooled
- 200g ground pistachios
- 175g self-raising flour (plus 1 tbsp for dusting the tin)
- 1 tsp baking powder
- A pinch of salt
To decorate - 75g white chocolate, melted and cooled
- 35g unsalted shelled pistachios, finely chopped
- 12 tbsp edible dried rose petals
Method
- Preheat the oven to 160°C, fan 140°C, gas mark 3. Lightly grease and flour a 25cm Bundt tin.
- Cream the butter and sugar together until light and fluffy. Whisk in the eggs, one at a time, followed by the rose water and white chocolate. Fold in the ground pistachios. Sift in the flour and baking powder, and add the salt before folding the dry ingredients into the mixture.
- Spoon the mixture into the prepared cake tin and bake in the oven for 50–55 minutes, or unl an inserted skewer comes out clean. Leave the cake to cool in its tin for 10 minutes on top of a wire rack, before turning out and leaving to cool completely.
- Once cold, place the cake on a serving plate and drizzle the white chocolate over the top, before sprinkling with the chopped pistachios and rose petals. Leave the chocolate to set at room temperature before serving.
Recipe extracted from Deliciously Chocolatey Cakes & Bakes by Victoria Glass, published by Ryland Peters & Small,
priced £20, with photography by Dan Jones © Ryland Peters & Small.
